COURSE: Good Manufacturing Practices Training Course

CATEGORY: Food Safety

COMPLIANCE REFERENCE: Title 21, CFR 110 County Environmental Health

DURATION OF COURSE: 8 hours

Conducted in English or Spanish

PROGRAM GOALS
The goal of this program is to teach the essential elements of sanitation, hygiene and good manufacturing practices which are essential to the production and serving of food.  The hands-on portion of the class will include an inspection of your facilities using the County Department of Health Check List criteria.  Video and written tests are included with the various segments of the class.

COURSE OBJECTIVES:

  • Basic Microbiology & Foodborne Illness
  • Cross Contamination & Its Prevention
  • Foreign Material Detection
  • Hazard Analysis & Critical Control Points (HACCP)
  • Personal Hygiene Practices
  • Pest Control
  • Sanitation
  • Time & Temperature Controls
  • Plant Safety